3tablespoonsCornstarchmore if fruit is extra juicy
For the crisp topping
1 cupOld fashioned Oats
½cupBrown sugartightly packed
⅓cupButter or margarine
Wash the plums. Drain thoroughly.
Pre-heat oven to 350 degrees.
To prepare the fruit
Dice the plums into large bite-size pieces and carefully remove the pits. Place the plums in a medium-size mixing bowl. Squeeze the lemon juice over the plums and stir until completely coated.
In a small bowl mix together the granulated sugar, cornstarch, and cinnamon.
Add the sugar mixture to the plums. Stir well to combine. Pour the plums into an 8 x 11 baking dish that has been coated with non-stick spray. Set aside.
To make the crisp topping
Mix together the flour, brown sugar, cornstarch, and cinnamon. Cut in the butter or margarine mixing completely.
Sprinkle the crumble over the plums.
Bake the Plum Oatmeal Crisp until bubbly and golden brown. 35 - 45 minutes.
Cool slightly before serving.
Let cool a bit before digging in. The longer you let it cool down the thicker it will be. But, when it is warm it is awesome with some vanilla ice cream or vanilla frozen yogurt.
Tips for using fresh fruit
It’s hard to predict the sweetness of fresh fruit until you taste it. Adjust the sugar to your liking. Especially if you prefer a sweeter plum dessert. On this particular batch of plums, some of them were sweet and some were tart. The finished product was a little tart, but I really like it that way myself.
As with sweetness, it is also hard to predict how juicy the fruit will be until you start to cut into it. Likewise, you might need to adjust the amount of cornstarch you use to thicken it up. With this batch, I used 2 tablespoons of cornstarch, but I could have probably just as easily used 3.
I store my crisp on the kitchen counter for the first day. However, if it is really hot weather, or longer than a day, I will keep it in the refrigerator. Use your best judgment. You can always warm up a serving in the microwave.